Beat the eggs and sugar to foam with a mixer, add the flour in lots, while stirring with a spatula.
Bake on moderate heat in a cake form with a ring, with baking paper on the bottom.
Transfer to a suitable plate and place the cake ring in it. Mix the yoghurt, ground almonds, sugar, jam and fruits from the compote.
Stir well, add the gelatin which you've dissolved in 1/2 cup compote juice beforehand.
Stir again and pour the mixture over the layer. Leave the cake to sit in the fridge until the gelatin sets. Remove the ring and sprinkle with grated chocolate.